This Unchicken Fried Tofu Sandwich is going to be your weekend staple. It’s a fried chicken style sandwich but made from tofu!
How could tofu possibly taste like chicken? Well, when frozen, the texture of tofu mimics that of chicken. The taste comes in the spices. Frozen tofu has a spongier, chewier, firmer texture. You’ll need to drain the tofu before you freeze it, or you’ll end up with a frozen block surrounding it.
Cooking your friend tofu is simple, slice the tofu into 4 even slabs and place them on a dry towel. This helps to soak up any excess moisture. Next, you’re going to setup a dipping station that uses 3 bowls for flour & spices, aquafaba (water from a chickpea can) and Panko breadcrumbs. Your spices will include paprika, garlic, onion powder, salt and pepper. Mix your spices into the flour.
- Step 1: Dip the tofu slabs into the flour & spice mixture.
- Step 2: Dip the tofu slab into the aquafaba.
- Step 3: Dip the tofu into the Panko breadcrumbs.
- Repeat x 4 slabs.
Heat your vegetable oil in a large skillet and pan fry your tofu for 4-5 minutes on each side. Prepare with your favorite condiments and fixings between your bun of choice and voila!
Scroll below for the full list of ingredients and instructions to making my Unchicken Fried Tofu Sandwich. If you enjoyed this recipe, you may want to try my Chickpea Salad Sandwich or Chickpea Waffle BLT Sandwich.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintUnchicken Fried Tofu Sandwich
This Unchicken Fried Tofu Sandwich is going to be your weekend staple. It’s a fried chicken style sandwich but made from tofu!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 patties
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- I block extra firm tofu, frozen and thawed
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½ cup aquafaba
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1/3 cup all-purpose flour
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1 cup panko
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1 tsp paprika
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¾ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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Pepper to taste
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4 tbsp of vegetable oil
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½ red onion thinly sliced
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Iceberg or butter lettuce leaves
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Vegan mayo
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Yellow or whole grain mustard
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4 soft buns
Instructions
- Slice tofu widthwise into 4 even slabs and place on a dry towel. Fold the towel over and press firmly to get out the extra moisture.
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Place 3 medium-sized bowls (bowls large enough to fit the tofu slice) on your workspace. Add flour to the 1st bowl along with paprika, garlic, onion powder, salt and pepper. Add aquafaba to the 2nd bowl. Add panko along with a generous amount of salt and pepper to the 3rd bowl.
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Use your right hand to place tofu in the flour mixture coating evenly. Remove using your left hand and dip in aquafaba coating evenly. Place in the 3rd bowl and using the dry right hand, toss the tofu in panko crumbs until coated. Repeat with all tofu slices.
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Heat vegetable oil in a large cast-iron or non-stick skillet over medium-high heat. Carefully lay tofu in the pan and cook for 4-5 minutes on each side or until crust is golden brown and crispy.
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Spread a layer of mustard and mayo on each side of the bun or use condiments to taste. Place tofu patty and top with onion and lettuce.
